Chicken Tonkatsu

With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until they are about 1/2 inch thick. Season with salt and pepper.

Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. Dip each piece in the flour and egg again and then coat the chicken in the panko.

Bake at 425 degrees F for 30 minutes.

Squirt the cutlet with cooking spray and sprinkle corn flakes crumbs in dish. Slice cutlet and serve on shredded cabbage, sprinkle with store-bought or homemade tonkatsu sauce.

Some original Japanese recipes call for serving with English mustard as well.

For Tonkatsu Sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup. Bring to a simmer over medium low heat. Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.

Whisk in mustard and allspice. Cool to room temperature. The sauce will keep for 1 week in the refrigerator.

cook's notes

Accurate name: Tori (niku) Katsu. Strictly, tonkatsu is made with pork and katsu is deep fried.